Put the green tea, grape juice, and lime juice into a medium pitcher and stir well. Add sugar if desired.
Pour the tea into glasses filled with ice. Garnish and serve.
Place the blueberries and strawberries in the bottom of a tall glass. Pour the green tea over the berries.
Pour the water into container.
Add the green tea bags. Move it back and forth slowly several times.
After 15 seconds or so of moving the teabags back and forth, place the container in the refrigerator. Leave the teabags inside.
Chill for one hour. Take the container out of the refrigerator, remove the teabags, and keep chilling until you have it at the temperature you want it.
*NOTE: I used three tea bags of Traditional Medicinals brand Organic Green Tea with Ginger. The original recipe specified six tea bags and three full tablespoons of honey. I toned it down a little.
Brew the tea and let steep for 10 minutes; covered. Remove tea bags, allow tea to cool down then refrigerate.
Place all ingredients in a blender and process until smooth.
Mix 1/2 tsp green tea powder in 2 ounces of hot water in a bowl. Stir with a whisk until completely dissolved.
Stir in 3 teaspoons of sugar or sugar substitute (can adjust to taste).
Add in 4 ounces of milk and stir.
(Optional) Add 1 teaspoon of vanilla syrup, such as Torani or DaVinci brands.
Add ice cubes and blend in a blender until smooth.
Enjoy!
Note: You could also drink this as a Matcha Green Tea Iced Latte by just pouring the mixture over ice instead of blending.
Cut lemongrass into 2\" inch lengths, then crush with the flat side of a large knife.
In a 2-quart pan, bring 4 cups water, sugar, ginger and lemongrass to a boil. Remove from heat and add tea leaves or tea bags; let steep about 4 minutes or until desired flavor and color are achieved. Let cool, about 30 minutes.
Pour through a fine strainer into a glass pitcher. Cover and chill until cold, at least 2 hours. Pour into tall glasses filled with ice and garnish with a spring of mint.
In a saucepan, pour boiling water over tea bags; cover and steep 5 minutes.
Remove tea bags from water, squeezing gently.
Stir in 2 cups cold water and sweetener, stirring until sweetener dissolves.
Serve over ice or let tea come to room temperature then serve over ice.
Fill a medium sized saucepan with the water. Add the tea bags and over medium-high heat, bring the water to a boil. Just as the brew comes to a rolling boil, turn off the heat and cover for 5 minutes. Remove the tea bags.
Add the sugar and zest stips. Stir until sugar is dissolved.
Allow the mixture to cool.
Remove the lime zest and pour into a pitcher. Stir in the fresh lime juice.
Serve over ice.
Bring 2 quarts water to a boil in a large pot; remove from heat and add the tea bags; steep 20 minutes.
Slice 1 orange, 1 lemon, and 1 lime into thin rounds.
Squeeze and strain the juice from the remaining orange, lemon, and lime.
Stir the citrus juices into the brewed tea.
Pour the tea into a pitcher and stir in the sugar/artificial sweetener to taste, until dissolved.
Stir in the citrus slices; refrigerate the tea until chilled, at least 2 hours.
Serve tea over ice, garnished with a mint sprig.
craper to get all the green tea powder bits off the sides
Prepare tropical tea with hot water. Remove tea bags once well steeped.
Stir in lemon juice, orange juice and Wholesome Organic Stevia.
Let cool and add ice.
Measure water into a saucepan, add ginger and bring to boil.
Add tea leaves; brew 1-3 minutes (or longer, depending on how strong you like your tea).
Add sugar and lemon juice, strain tea.
Allow to cool and add ice. Garnish with lemon balm leaves.
Heat 2 cups water until very hot, not quite boiling.
Pour over the tea bags in a heat-resistant container.
Steep for 3 to 5 minutes.
If you are using honey or another sweetener, add it to this hot tea.
Add 2 cups of cold water.
Refrigerate all the tea.
Serve over ice.
about 1 minute. Stir in green tea paste.
Beat egg whites
Pour boiling water over mint leaves and green tea leaves; let cool. Strain and stir in lime juice, and honey to taste.
Serve in a tall glass with ice cubes and a sprig of fresh mint.
Steep 4 bags green tea in 4 Cups of boiled water for 3 minutes.
When cool, add 4 C Simply Lemonaid.
Fill cup with Ice Cubes, add 4 T Starbuck's Peach Syrup (7 squirts).
Enjoy!
Combine the grapefruit juice, tea and sugar in a medium pitcher and stir until blended.
Serve over ice and garnish with Maraschino cherries.
Sift the flour, powdered tea and salt into a bowl.<
In a large saucepan over high heat, combine the ginger and 6 cups of water and bring to a boil. Remove from heat and add the mint and tea bags.
Cover and let steep for 15 minutes. Strain the liquid into a large pitcher or other container.
Add the honey and lemon juice; stir. Chill in the refrigerator. Serve in tall glasses over ice cubes and more mint leaves.
Steep tea for 7 minutes.
Chill for 4 hours.
Add lemon and fresh mint.